对普鲁兰多糖改善淀粉基可食性膜的性能进行研究,并用光学显微镜对膜表面进行观察。结果表明:添加普鲁兰多糖后有效的改善了淀粉膜的拉伸性能;随着普鲁兰多糖添加量的增加,降低了淀粉膜的水溶解时间和O2透过率;当普鲁兰多糖添加量在5%~9%时,淀粉膜具有较低的透湿性,且淀粉膜的白度较高,黄色值较低。光学显微分析膜表面,当普鲁兰多糖添加量为9%时,普鲁兰多糖与淀粉能较好的融合。综合膜的各项性能得出,普鲁兰多糖的添加量不宜超过9%。

The property improvement of starch-based edible film by pullulan was studied.The surface of the film was observed with the optical microscope.The result showed that the tensile strength of the starch film was improved effectively by adding pullulan;water dissolution time was shortened and oxygen permeability of the starch film was reduced.When pollulan was 5%~9% in the solution,water permeability was also decreased;the whiteness value of the film was increased and the yellowness value was lower.The optical microscopy analysis of the film surface suggested that the pullulan and the starch were fused better at 9% of pullulan.The conclusion was: the best properties of the starch film was when pullulan's concentration less than 9%.